Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup water
- 2 tablespoons vegetable oil
- 2 cups finely chopped cabbage
- 1/2 cup finely chopped carrots
- 1/2 cup finely chopped mushrooms
- 1/2 cup finely chopped scallions
- 1/2 cup finely chopped bamboo shoots
- 1/2 cup finely chopped water chestnuts
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
Special Equipment Needed:
- Large bowl
- Rolling pin
- Skillet
- Dumpling wrappers
- Spatula
Step-by-Step Instructions:
1. In a large bowl, combine the flour, baking powder, and salt.
2. Add the water and vegetable oil and mix until a dough forms.
3. Knead the dough for 5 minutes, then cover and let rest for 30 minutes.
4. In a separate bowl, combine the cabbage, carrots, mushrooms, scallions, bamboo shoots, and water chestnuts.
5. Add the soy sauce, sesame oil, sugar, and pepper and mix until combined.
6. Divide the dough into 12 equal pieces.
7. On a lightly floured surface, roll out each piece of dough into a thin circle.
8. Place 1 tablespoon of the filling in the center of each wrapper.
9. Fold the wrapper in half and press the edges together to seal.
10. Heat a large skillet over medium heat and add 1 tablespoon of vegetable oil.
11. Add the dumplings and cook for 3 minutes, or until golden brown.
12. Flip the dumplings and cook for an additional 3 minutes.
13. Serve hot.
Time:
Preparation Time: 45 minutes
Cooking Time: 6 minutes
Temperature: Medium heat
Serving Size: 12 dumplings
Nutritional Information:
Calories: 140
Fat: 6g
Carbohydrates: 18g
Protein: 4g
Substitutions for Ingredients
- Cabbage: Bok choy, spinach, or kale
- Carrots: Celery, bell peppers, or zucchini
- Mushrooms: Eggplant, zucchini, or bell peppers
- Scallions: Red onion or shallots
- Bamboo shoots: Water chestnuts or jicama
- Soy sauce: Tamari or coconut aminos
- Sesame oil: Olive oil or avocado oil
Variations:
- Add 1/2 cup of cooked shrimp or pork to the filling.
- Substitute the all-purpose flour with whole wheat flour.
- Add 1 teaspoon of grated ginger to the filling.
Tips and Tricks:
- Make sure to seal the edges of the dumplings tightly to prevent the filling from leaking out.
- Use a damp cloth to cover the dough while it rests to prevent it from drying out.
- To make the dumplings easier to handle, lightly dust the wrappers with flour.
Storage Instructions:
Store the cooked dumplings in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the dumplings in a skillet over medium heat for 3-4 minutes, or until heated through.
Presentation Ideas:
Serve the dumplings on a platter with a dipping sauce of soy sauce, sesame oil, and rice vinegar.
Garnishes:
Garnish the dumplings with chopped scallions and sesame seeds.
Pairings:
Serve the dumplings with steamed rice and a side of stir-fried vegetables.
Suggested Side Dishes:
- Stir-fried vegetables
- Steamed rice
- Egg drop soup
Troubleshooting Advice:
- If the dough is too dry, add a few drops of water and knead until the desired consistency is reached.
- If the dough is too wet, add a little more flour and knead until the desired consistency is reached.
Food Safety Advice:
- Make sure to cook the dumplings until they are golden brown and heated through.
- Store the cooked dumplings in an airtight container in the refrigerator for up to 3 days.
Food History:
Dumplings have been a part of Chinese cuisine for centuries and are believed to have originated in the Han Dynasty (206 BC-220 AD). They are a popular street food and are often served as a snack or appetizer.
Flavor Profiles:
The dumplings have a savory flavor with hints of sweetness from the sugar and a subtle nuttiness from the sesame oil.
Serving Suggestions:
Serve the dumplings as an appetizer or snack with a dipping sauce of soy sauce, sesame oil, and rice vinegar.
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Region: Chinese